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Bread and Butter Pickles
A summer favorite
4qts.Pickling cucumbers, thinly sliced
8Medium white onions, peeled, thinly sliced
1/2Cup Pickling salt
5CupsSugar
11/2tsp. Turmeric
1tsp. Celery seed
2Tbsp. Mustard seed
5Cups Apple cider vinegar
Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let stand, covered with a weighted lid, for 3 hours.
Drain thoroughly.
Put pickles in a large canning pot. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal.
Makes 7 or 8 pints.
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